KR101179190B1 - Methods for cultivating bean sprouts using the sulfer mineral water and bean sprouts have cultivated using thereof - Google Patents

Abstract

The present invention relates to a bean sprout cultivation method, more specifically, the water temperature is maintained constant throughout the year (about 25 ± 2 ℃), containing a large amount of various mineral components beneficial to the human body, aseptic state and also to the reputation of Jeonju sprouts The present invention relates to a method of cultivating bean sprouts using sulfur hot spring water which has been an impacting source, and bean sprouts grown using the same.
In the present invention, in the bean sprout cultivation method cultivated through hydroponic cultivation, the bean sprouts are selected and washed soybeans, and the soaked bean sprouts are soaked in warm sulfur hot water for 4 to 6 hours, and then the soaked bean sprouts grower Disclosed is a bean sprouts cultivation method using sulfur hot water, and the bean sprouts cultivated thereby, characterized in that the plant is cultivated for 4 to 6 days by ordering the warm sulfur water.

Description

Method for cultivating bean sprouts using sulfur-containing hot spring water and cultivated bean sprouts {Methods for cultivating bean sprouts using the sulfer mineral water and bean sprouts have cultivated using

The present invention relates to a method for cultivating bean sprouts, and more particularly, to a method for cultivating bean sprouts by using sulfuric hot spring water, which is sterile and kept at a constant temperature, containing a large amount of various minerals beneficial to the human body, and cultivated bean sprouts using the same. .

 Sprouts are our traditional food, which is an important food for supplying high-quality protein, minerals, and vitamins as it is a vegetable-type iron erosion that has high preference for both young and old. The active function is known.

Sprouts are grown in water (cultivated water) at a certain temperature range and breathe in the absence of sunlight, unlike ordinary vegetables that have sunlight and grow on carbon assimilation under nutrient and water conditions (C ₆ H ₁₂ O ₆ + 6O ₂ → 6CO ₂ + 6H ₂ O + It is a special vegetable that is germinated and grown by heat).

 Since soybean sprouts are grown only by water supply in dark conditions without sunlight, the quality of planting water is closely related to the nutritional quality, sowing time and decay rate of soybean sprouts. It is inevitable. There are many causes of corruption, including higher cultivation temperatures, higher microbiological contamination of cultivated water, and longer storage periods for soybean sprouts, resulting in lower natural preservatives and lower cleanliness.

When soybean sprout cultivation temperature is lowered from 25 ℃ to 20 ℃, cultivation period is extended to 1-2 days but decay rate is suppressed to less than 1/2 (study on the production and distribution method of clean bean sprouts; Park Moo-hyun, Kim Dong-cheol, Kim Byeong-sam, Nam Gung-bae, Korea Food Research Institute). In addition, the size of commercial bean sprouts is usually 9-11 cm in length based on the length of the axis.

Therefore, shortening the number of days and minimizing the occurrence of corruption, which is the most problematic problem in cultivating bean sprouts, improves the nutritional quality of bean sprouts is a task to be solved in the method of growing bean sprouts, which is the most fertile food for our people.

The problem to be solved in the present invention may be cultivated by cultivating without using a preservative at a temperature higher than the conventional bean sprout cultivation temperature using sulfur-oncheon water at a constant temperature of 25 ± 2 ℃ as sterile sprouts (栽培 水) While reducing the corruption rate due to decay bacteria while at the same time to provide a bean sprout cultivation method to improve the nutritional quality of the existing bean sprouts.

Another problem of the present invention is that by using aseptic sulfur-hot water as the cultivation water, sulfur-containing amino acid, which is an essential amino acid that is likely to be insufficient when the grains are used as a staple in bean sprouts and when the intake of animal protein is insufficient. It is to provide a bean sprout cultivation method to strengthen methionine, cysteine, cystine).

In addition, another object of the present invention is a sulfur-containing amino acid (methionine, cysteine: Met, Cys) is an amino acid contained in a large amount of animal protein but less in our stock rice is a ferrous iron consumption food in our diet that is inadequate in animal protein It is to provide a bean sprout cultivation method to enhance sulfur-containing amino acid in bean sprouts.

In particular, the inventors of the present invention cultivate low sprouts sprouts at high cultivation temperature without using preservatives at a high cultivation temperature by using sulfur-hot spring water having a constant temperature of about 25 ± 2 ° C. produced at 650 m underground in the bamboo forest hot spring area. The sulfur contained in the hot spring water produced sulfur-containing amino acids of the bean sprouts because sulfur contained in the hot spring water produced in the Suwon area, which had been used to grow the Jeonju sprouts, as a factor of cultivation known to have influenced the popularity of Jeonju sprouts. The present invention was completed by checking the effect on affecting.

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In the bean sprout cultivation method using the sulfur hot spring water of the present invention that solved the above problems in the bean sprout cultivation method cultivated through hydroponic cultivation consisting of raw soybean sprouts bean → Jeongseon → washing → soaking → teeth phase → order process,
Selected bean sprouts are washed with soaked hot spring water, and then the soaked bean sprouts are soaked in soaked sulfur hot water at 23-27 ° C. for 4-6 hours, and then the warm sulfur hot spring water is taken 8 to 9 times / It is characterized by cultivation for 4 to 6 days on the order of 10 seconds / 1 time in one day, order time.

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In addition, in the present invention, by selecting and washing the bean sprouts soybeans, and soaked soaked bean sprouts soaked in sulfur hot water at 23 ~ 27 ℃ constant temperature 4 to 6 hours, the soaked soybeans in the bean sprouts grower and the temperature It provides soybean sprouts, characterized in that harvested sulfur hot spring water for 8 to 9 times / 1 day, the order time 10 seconds / 1 time and harvested for 4 to 6 days.

Soybean sprout cultivation method using sulfur-hot spring water of the present invention by using aseptic sulfur-hot water as the cultivation water, in order to prevent rot caused by decayed bacteria during cultivation of bean sprouts at a high temperature compared to the conventional method of cultivating for a long time under the conventional low temperature conditions Compared to the cultivation method, it is possible to lower the decay rate during growth while growing for short period of time, to extend the storage period of cultivated bean sprouts, and to expand the use of the hot spring water used only for bathing, ) Is used to cultivate bean sprouts using soybeans produced in the region, thereby improving the quality of bean sprouts and bringing high value-added effect to local specialization, thereby contributing to income increase of local farmers.

In addition, the method of cultivating bean sprouts using the sulfur-hot water of the present invention is sulfur-sulfur amino acid (methionine, cysteine), which is likely to be insufficient when the grains are used as a staple in bean sprouts by primarily using sulfur-hot water. It improves the quality of protein of soybean sprouts, which is a rather conspicuous food of Korean people, by strengthening cystine.

Hereinafter, the present invention will be described in more detail.

The higher the sprouting temperature, the shorter the number of cultivation days . However, there is a problem that the possibility of corruption caused by rot bacteria ( Pseudomonas spp. Fusarium sp. ) Increases. Therefore, when growing a large number of common bean sprouts, the cultivation temperature is usually around 18 ℃, in which case the cultivation days take 6-7 days.

If the cultivation temperature is higher than 18 ℃, the number of days of cultivation is shortened, but the risk of rot increases accordingly because it promotes the growth of rot bacteria. As a result, mass production companies sometimes used disinfectants (pesticides such as Homai harmful to humans) as a means of preventing corruption while raising the growing temperature to reduce the number of growing days. .

Therefore, sulfur-containing hot spring water containing sulfur, which is known to be bactericidal, can be used for high amino acid content, and sulfur-containing hot spring water containing aseptic water level is used as bean sprout cultivation water to check whether these effects are effective. The cultivation at a higher temperature than when using water can reduce the cultivation time while lowering the decay rate, and to investigate the increasing effect of the sulfur-containing amino acid to expand the use of the hot spring water is a natural resource is to complete the present invention.

In addition, the present inventors pay attention to the fact that sulfur-containing hot spring water developed in Juklim-ri, Gangju-myeon, Wanju-gun, Jeollabuk-do is sterile water and sulfur-containing soil or water increases the shinny green, which is a spicy ingredient of wasabi, soybean sprouts as cultivated water. When the cultivation of soybean sprouts contained a lot of sulfur-containing amino acid while trying to utilize as a means to reduce the incidence of corruption.

Because soybean sprout cultivation in the early stage can be controlled to increase the temperature in the bean sprouts grower by lowering the cultivation temperature and frequency and the cultivation room temperature, but the temperature of the center of the bean sprouts can not be easily controlled about 1-2 days before the sprout sprouts.

The reason is that oxygen deficiency and respiratory reaction heat are generated as the respiratory reaction continues during germination and growth, but decay and growth inhibition due to oxygen deficiency and respiration fever are not a big problem due to the temperature control and the temperature and frequency of the growing room. Do not.

The sprouting and growing process of soybean sprouts is carried out by strong respiration (C ₆ H ₁₂ O ₆ + 6O ₂ = 6CO ₂ + 6H ₂ O + heat), so the more active the germination and growth, the more active this reaction is. Becomes lower, and the carbon dioxide density becomes relatively higher.

As germination starts and growth progresses, the drainage drain at the bottom of the bean sprouts container is blocked by the roots of the bean sprouts, which blocks the circulation of fresh air, which leads to deterioration of fresh air, reducing oxygen by breathing and increasing carbon dioxide gas. .

In the early stage of cultivation, the space of the bean sprouts is filled with air except for the layer of soybeans accumulated at the bottom, but as the bean sprouts grow, the space inside the grower is gradually filled with bean sprouts, making it very difficult to replace fresh air. Therefore, bean sprouts are prone to continuous growth, which leads to long growth periods and unhealthy organization.

 This lack of oxygen and high temperature disturbances are particularly severe at the center of the planter.

 However, in the early stages of cultivation, there is a relatively high risk of decay due to less air exchange and respiration. Therefore, in order to solve the above problems, bean sprouts may be reduced by the high-speed cultivation of corruption.

On the other hand, when cereals are used as a staple food, and when the intake of animal protein is insufficient, the deficiency of essential amino acids (methionine, cysteine, cystine) is likely to occur.

Therefore, when growing sterile sulfur-hot water as a cultivation water, sulfur amino acid (methionine, cysteine, cystine), which is an essential amino acid that is likely to be insufficient when soybean sprouts are used primarily as cereals and when food is inadequately consumed, ) And cultivation takes a long time under conventional low temperature conditions in order to prevent corruption due to decaying bacteria during cultivation. It is expected to reduce the corruption rate during the cultivation and to extend the shelf life, and to increase local income by expanding the use of sulfur-containing hot spring water used only for bathing. .

In order to achieve the above-described point of the present invention, in the present invention, in the bean sprout cultivation method cultivated through hydroponic cultivation, the bean sprouts are carefully selected and washed, and the soybean sprouts are soaked in warm sulfur water for 4 to 6 hours. The soybean sprout cultivation method using sulfur hot spring water, which is soaked in the soybean sprout grower and received the warm sulfur spring water for 4-6 days, and the bean sprouts having improved preservation and nutritional properties are started. do.

The sulfur hot spring water is preferably used at a constant temperature of 23 ~ 27 ℃.

The order of the sulfur hot spring water is preferably ordered under the conditions of the order number of times 8 ~ 9 times / day, the order time 10 seconds / 1 time.

According to the present invention, when sulfur hot water is used to immerse the bean sprouts, components of various minerals and sulfur-containing amino acids contained in sulfur hot water are primarily absorbed, and secondary absorption occurs by receiving sulfur hot water during the growing season of the bean sprouts. As a result, the nutritional value of the grown bean sprouts is increased.

Hereinafter, the present invention will be described in more detail with reference to experimental examples. However, the present invention is not limited to the following examples.

Preparation of experimental materials used in the present invention, bean sprout cultivation method and conditions and component analysis method are as follows.

Experimental Materials and Methods

1. Raw Sprouts Beans

The raw bean sprouts used in the present invention were selected from 2008 galaxy beans, which are widely used for cultivating bean sprouts, and used raw beans having a germination rate of 99% or more through preliminary experiments.

2. Preparing planting water

General cultivation water was used after receiving tap water and allowing to stand at 18 ± 2 ℃ and 25 ± 2 ℃ for 24 hours.

Sulfur hot water was collected from Julim-ri Juklim-ri, Wanju-gun, and then heated to 25 ± 2 ℃.

3..Sprout cultivation experiment method

Bean sprouts cultivation to achieve the present invention, the conventional bean sprouts cultivation process "raw bean sprouts bean → selection → washing → soaking → teeth phase → order (germination, growth, number of weeks 8-9 times / day, order time 10 seconds / 1 Sable) → bean sprouts'.

The bean sprouts grower used at this time was grown using the grower shown in Figure 1 below. At this time, the cultivation environment temperature was matched with the cultivation water temperature, and the cultivation order interval was adjusted by adjusting the flow rate supplied to the storage tank of the cultivator. At this time, the cultivation room temperature was adjusted to the same as the cultivation water temperature.

[Figure 1] Bean sprouts automatic grower using siphon principle

4. Investigation of growth

The length (in cm) of the length of the bean sprouts according to the cultivation days was measured three times, and the average value was shown.

5. Investigation of corruption

In the bean sprouts grower of Fig. 1, the crops were visually examined during the growing period at 24 hours. Indication of soundness and corruption occurrence is indicated by “+” for soundness and “-” for corruption.

6. Component Analysis

According to the AOAC method, the general components of soybean sprouts were heat-dried by 105 ℃, and the protein was quantitated by nitrogen by micro Kjeldahl method and converted to crude protein by multiplying by nitrogen coefficient (soybean: 5.71, milk: 6.38). The content of sulfur-containing amino acid was quantified by an automatic amino acid analyzer (LKB4150 Alpha) according to the method of Mason et al.

(1) A.O.A.C: Official methods of analysis 14th ed. Association of Official Analytical Chemists. Washington, D. C. (1984)

(2) Mason. V. C. Bechanderson S. and Rudeme. M: Hyerolysate preparation for amino acid determination in feed constituents. Pro. 3rd EAAP Symp. May (1980)

Crude protein and crude fat content were analyzed by AQAC method and Vitamin C content by DNP method.

[Experimental Example 1]

Raw bean sprouts beans were selected and washed and prepared, divided into three groups, and the first group received tap water, left for 24 hours, soaked in water, and cultivated in a planter, and then cultivated by receiving water at a constant temperature of 18 ° C. Water was cooled to 25 ± 2 ℃ was used as cultivation water, and the third group was taken from Julimlim Juklim hot spring in Wanju-gun, Gangju-myeon, and used sulfur hot water at 25 ± 2 ℃.

The total length of the bean sprouts grown in normal and bamboo forest hot spring water (in cm) during the cultivation process was measured in units of 24 hours from the cultivation start date, and the results are shown in Table 1 below.

division  0 days 1 day 2 days 3 days 4 days 5 days 6 days 7 days General number 18 ± 2 ℃ 0 1.8 3.8 5.54 7.8 11.54 15.6 20.6 25 ± 2 ℃ 0 2.3 4.5 9.6 13.4 17.64 20.4 25.6 Sulfur Hot Spring Water 25 ± 2 ℃ 0 2.5 4.4 9.7 13.8 17.34 20.7 25.8

* Length of both ends of bean sprouts (head and root) in cm

* 24 hours measurement interval

As a result of Table 1, it can be seen that the time taken to reach about 11cm, which is generally suitable for edible sprouts, is about one day faster than using low temperature water when the planting water is kept at a high temperature. there was. The fast growing days has the beneficial effect on facility space utilization manpower and saving of planting water.

The growth rates of sulfur hot spring waters and general growing water are not significantly different at the same temperature.

[Experimental Example 2]

The degree of decay by visual observation of soybean sprouts during cultivation using general cultivation water and sulfur hot spring water was investigated.

division  0 days 1 day 2 days 3 days 4 days 5 days 6 days 7 days General number 18 ± 2 ℃ 0 ++++
++++ ++++
++++ ++++
+++- ++++
+++- ++++
+++- ++++
+++- ++++
++- 25 ± 2 ℃ 0 ++++
++++ ++++
++- ++++
++- ++++
++- ++++
++- ++++
++- ++++
++- Sulfur Hot Spring Water 25 ± 2 ℃ 0 ++++
++++ ++++
++++ ++++
++++ ++++
++++ ++++
++++ ++++
+++- ++++
+++-

As a result of Table 2, in the case of normal water, decay occurred when germination of soybeans started at 3 days of cultivation at 18 ± 2 ℃, and in case of cultivation at 25 ± 2 ℃, the decay rate was high in ordinary water. In the hot spring water, there was a slight decay on the 6th day of cultivation. Therefore, it was confirmed that sulfur hot spring water could be grown at high temperature while reducing the decay rate. This effect can be explained by the fact that the sulfur hot spring water is aseptic and the sterilization function of sulfur is reduced, so that the decay rate is reduced even at high temperature.

[Experimental Example 3]

General cultivation and sulfur hot spring water were cultivated under conditions of 18 ± 2 ℃ and 25 ± 2 ℃, and the contents of general nutrients and sulfuric acid amino acids were investigated. The results are shown in Table 3.

division moisture
(g / 100 g) protein
(g / 100 g) Geological
(g / 100 g) carbohydrate
(g / 100 g) Ash
(g / 100 g) Vitamin C
(IU) Sulfuric acid
(mg) Met Cys General number 18 ± 2 ℃ 91.2 4.2 1.3 3.3 0.8 175 3.25 trace 25 ± 2 ℃ 91.0 4.3 1.1 3.2 0.8 173 3.21 trace Sulfur Hot Spring Water 25 ± 2 ℃ 91.1 4.3 1.1 3.1 0.8 174 3.95  trace

Soybean sprouts were harvested on day 6 and used as samples.

As a result of Table 3, there is no significant difference in the general components, but the content of methionine (methionine), which is a sulfur-containing amino acid, is increased by using sulfur hot spring water than when grown at 18 ± 2 ℃ and 25 ± 2 ℃ using normal cultivation water. In the case of cultivation, it increased by about 21.5% and 23%, respectively.

As a result, in general, the limiting amino acid of rice or bean sprout protein that we use as a stock is sulfur-containing amino acid contained in animal protein. When growing bean sprouts by using sulfur-sulfur hot spring, that is, sulfur hot spring water, It is evaluated as a method of improving the quality of protein of existing sprouts by bringing about the increase of sulfur-containing amino acid.

As a result of the present invention, when cultivating bean sprouts using sulfur hot spring water as the cultivation water, it is possible to cultivate high temperature without using preservatives, thereby shortening the cultivation days and soundly improving the quality of the bean sprout protein. Because it can be used, and sulfur hot spring water, which is easily taken out from the sulfur hot spring area, it can play a big role in increasing farm household income through the development of local industry by industrializing bean sprouts as local specialties.

The bean sprouts of the present invention have an improved protein quality than the conventional bean sprouts because the effect of ingesting more protein of good quality to people who have common knowledge of rice containing less sulfur-containing amino acids, which is one of the essential amino acids, has a protein transpiration effect. I mean.

In addition, the effect of increasing the content of sulfur-containing azinoic acid of the bean sprouts of the present invention is indirectly confirmed that the sulfur (S) component in the cultivated water is used for the composition of the sulfur-containing amino acid. The results reflect the effects on nutritional quality.

As such, the increase in sulfur-amino-acid can reduce the decay rate while reducing the cultivation time at high temperature when sulfur hot water is used as the bean sprouts cultivation water, while improving the protein quality of the bean sprouts.

Restricted amino acids of rice or bean sprout protein are sulfur-containing amino acids contained in animal protein. When growing bean sprouts using sulfur-sulfur spring water, that is, sulfur hot spring water, as a cultivation water, the sulfur-containing amino acid of soybean sprout protein is increased, resulting in the increase of existing bean sprouts. Evaluated as a way to improve protein quality.

Sulfur hot spring water used to grow the bean sprouts of the present invention is easily withdrawn, so the value of growing bean sprouts as a local specialty is great, and it can play a large role in increasing the farm income by enabling the consumption of bean sprouts produced in the region and the production of high-value bean sprouts. will be.

Claims (4)

delete In the method of cultivating soybean sprouts grown through hydroponic cultivation consisting of raw bean sprouts bean → Jeongseon → washing → soaking → denture → ordering process,
Selected bean sprouts are washed with soaked hot spring water, and then the soaked bean sprouts are soaked in soaked sulfur hot water at 23-27 ° C. for 4-6 hours, and then the warm sulfur hot spring water is taken 8 to 9 times / Soybean sprout cultivation method using sulfur hot water, characterized in that it is grown for 4 to 6 days on the order of 10 seconds / 1 times a day, several weeks.
delete Soybean sprouts are picked and washed, and the soybean sprouts are soaked in soaked sulfur hot water at 23 to 27 ° C. for 4 to 6 hours. Then, the soaked beans are soaked in a bean sprouts grower and the sulfur sulfur water is ordered. Bean sprouts, characterized in that harvested 8 to 9 times / 1 day, order time 10 seconds / 1 times and harvested for 4 to 6 days.